Watercress With Garlic And Scrambled Eggs Food

WATERCRESS WITH GARLIC AND SCRAMBLED EGGS

Steps:

• Heat oil in a small skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add watercress and cook, stirring, until just wilted. Remove from pan and set aside. Lower heat to medium-low.
• Whisk eggs and season with salt and pepper. Pour eggs into pan and cook, stirring, until just set. Return watercress to pan and stir. Serve immediately.

CHEESE & WATERCRESS SCRAMBLE

Steps:

• Split the soda farls and put them in a toaster or under the grill to toast on both sides. Meanwhile, beat together the eggs and milk with a good sprinkling of salt and some black pepper. Grate the cheese.
• Heat the butter in a small-to-medium-sized frying pan (preferably non-stick) and when melted add the tomatoes and cook them for about 3 minutes over a fairly high heat, shaking the pan occasionally until they start to soften and the skins split.
• Pour the eggs into the pan and leave them undisturbed for about 10 seconds. Stir and leave to settle again, then stir again until the eggs are almost scrambled. Sprinkle in the cheese, roughly chop and add the watercress, then take from the heat. Butter the farls and put on serving plates, pile the scramble on top and serve straight away.

GARLIC-CILANTRO SCRAMBLED EGGS

Steps:

• Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper.
• Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.

FARM EGGS WITH WATERCRESS AND PARSLEY SAUCE

Steps:

• Place eggs in single layer in large saucepan. Pour enough water over eggs to cover by 1 1/2 inches. Add 2 tablespoons coarse salt and bring to boil over high heat. Remove from heat; cover saucepan tightly and let stand 8 minutes. Drain. Return eggs to pan; cover with lid and shake pan to crack egg shells. Place eggs in large bowl of ice water and cool 5 minutes. Peel eggs and set aside.
• Place garlic in small ramekin; pour 2 tablespoons boiling water over and let stand 2 minutes. Transfer garlic with garlic liquid to blender. Add watercress, parsley, cayenne, and remaining 1/2 teaspoon coarse salt. With blender running, add olive oil in thin stream and blend until mixture is smooth. Season to taste with freshly ground black pepper. do ahead Eggs and watercress-parsley sauce can be made 4 hours ahead. Cover separately and chill. Bring sauce to room temperature before using.
• Cut eggs lengthwise into halves or quarters. If desired, cut off very thin slice from rounded side of each half or quarter so that eggs can stand upright. Arrange eggs on platter. Sprinkle lightly with salt and freshly ground pepper. Spoon watercress-parsley sauce over and around eggs and serve.

SCRAMBLED EGGS WITH MUSHROOMS AND GARLIC

Steps:

• Melt butter in a large nonstick skillet over medium heat.
• Add in the mushrooms and garlice; stir/saute for about 5 minutes or until tender (don't let the garlic burn).
• Add in the parsley; stir to combine.
• In a mixing bowl, whisk the eggs, wine, salt, and pepper.
• Pour egg mixture over the veggies; let set for 20 seconds.
• Cook, stirring, 3-4 minutes or until light and fluffy.
• Serve immediately; sprinkle a little parmesan cheese on top.

SCRAMBLED EGGS WITH GARLIC SCAPES

Steps:

• Beat eggs with a whisk or immersion blender until pale yellow.
• Melt butter in medium skillet until foamy. Add beaten eggs to skillet.
• Stir slowly with a rubber or silicone spatula. As soon as eggs begin to form clumps, turn the heat to low and start to fold the curds over on themselves.
• Stir the sliced garlic ramps into eggs halfway through cooking.
• Continue to push eggs around the skillet until they look fluffy and still runny on top.
• Immediately divide between 2 plates and sprinkle with salt and pepper.
• Let rest for a minute or two before serving.